Avocado-Tomato Breakfast Tot Cups
Level: Easy | Yield: 12 servings | Total Time: 50 min | Active Time: 10 min
Nutritional Analysis Per Serving
Serving Size: 1 of 12 servings
- Calories: 369
- Total Fat: 26 g
- Saturated Fat: 5 g
- Carbohydrates: 18 g
- Dietary Fiber: 4 g
- Sugar: 2 g
- Protein: 17 g
- Cholesterol: 138 mg
- Sodium: 508 mg
Ingredients
- Nonstick cooking spray, for greasing the muffin tin
- One 32-ounce bag frozen potato nuggets (such as Tater Tots), thawed
- 18 slices sharp Cheddar, cut in half (36 half slices)
- 2 tablespoons half-and-half
- 6 large eggs
- Kosher salt and freshly ground black pepper
- 12 thin slices Roma tomato
- 2 avocados, thinly sliced
- Sea salt flakes, for garnish
Instructions
- Preheat the oven to 375 degrees F.
- Generously coat a muffin tin with nonstick spray. Place 4 or 5 tots into each cup, pressing down firmly to pack them tightly. Top each with a half slice of Cheddar, then cross with another half slice. Bake until the tots are golden and crisp, about 10 to 15 minutes.
- In a bowl, whisk together the half-and-half and eggs, then season with salt and pepper. Evenly divide the egg mixture among the tot cups. Add another half slice of Cheddar and 1 slice of tomato to each cup. Bake until the eggs are set, about 15 to 20 minutes. Allow to cool for 5 minutes, then carefully remove from the tin.
- Garnish each cup with avocado slices, a sprinkle of sea salt flakes, and a touch of freshly ground black pepper.
